New Waldorf Salad with Lemon-Tarragon Vinaigrette recipe

This is a salad, baby. It’s unlike any salad I’ve ever had before – but one thing is certain, I’ll be having it again! The fresh tarragon makes this salad off the charts – don’t even think about leaving it out.

Dressing:

2 Tablespoons white wine vinegar

2 Tablespoons lemon juice

2 Tablespoons honey or agave (less is okay if you want to cut down on sugar)

1 teaspoon Dijon mustard

1 clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2/3 Cup olive oil

1/4 Cup fresh tarragon leaves

Salad

7 oz bag of baby argula, washed and dried (Trader Joe’s has this for about $1.99!)

3 small granny smith apples, cored and cut into thin matchsticks

2 ribs of celery, cut into thin matchsticks

1/2 cup thinly shaved parmesan or romano cheese

1/4 cup candied nuts (pecans, sliced or slivered almonds or hazelnuts) choppedPlain toasted almonds are good if you want to cut down on sugar.

TO MAKE THE DRESSING

1.) Combine first 7 ingredients in a food processor. While motor is running, add oil in a steady but slow stream until it emulsifies.

2.) Turn off motor running, add tarragon and pulse a few times until tarragon leaves are chopped and blended into dressing.

3.) Refrigerate in a covered container for up to a week

FOR THE SALAD

1.) Prepare and slice the apples and immediately toss with enough dressing to coat the apples (to keep apples from oxidizing and turning brown).

2.) Prepare and add the sliced celery to the apples.

3.) Just before serving, add remaining ingredients with rest of dressing. Toss well and serve.

Optional: Add chicken to make this more of a meal!

This salad recipe was sent in from Katie as part of our Soup and Salad recipe series! Since I am featuring it on the blog, Katie gets a $10 Amazon gift card!